Chicken with Lemon Sauce

Chicken with Lemon Sauce

Chicken with Lemon Sauce


  • boneless skinless chicken breasts- 3-4lbs (save 1½-2lbs for Day 2-Slow Cooker Chicken Tortilla Soup)
  • Bell pepper, green- 1, deseeded and diced
  • Green onions, trimmed and diced (store half for Day4- Southwest Chicken Enchiladas)
  • Juice from 2 lemons or lemon juice- ½ cup
  • Vegetable oil- ¼ cup
  • Corn starch- 3 tbspns dissolved in 2 cups water


  1. Place chicken breasts, one at a time, between two sheets of plastic wrap and beat chicken with a meat tenderizer until flat
  2. Heat oil in skillet over medium-high heat
  3. Saute chicken until brown and cooked thoroughly, approximately 5 minutes each side, then transfer to plate
  4. Store about two cooked chicken breasts (about 1/3) for Day 4- Southwest Chicken Enchiladas
  5. In the same skillet combine lemon juice, corn starch water, bell pepper and half of green onions (store half for Day 4- Southwest Chicken Enchiladas)
  6. Bring to boil over medium-high heat while stirring, approximately 1 minute
  7. Add chicken breasts and spoon sauce over the chicken


Chicken with Lemon Sauce is perfect with the following side dishes:


Fire Rice



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